Asatoya

Ginkgo nuts, either roasted in their shells or as kernels. They have a unique bitterness and a chewy texture, served simply with salt as a snack.

Pork belly braised for a long time in soy sauce, sugar, sake, etc. So tender it can be cut with chopsticks, enjoying the richness of the fat and a melt-in-your-mouth texture.

Deep-fried small buds (mukago) found at the base of yam leaves. They can be eaten with the skin on and have a simple, earthy flavor with a fluffy texture.

A classic Okinawan appetizer of thinly sliced boiled pig's ears dressed with ponzu sauce. Features a chewy texture from the cartilage and a refreshing taste.

Fresh raw fish, sliced. The type of fish varies daily. Enjoy the natural flavor with soy sauce and wasabi.

Sardines simmered with pickled plums. The sourness of the plums eliminates the fishy odor, and the bones become soft enough to eat. The flavor pairs well with both rice and sake.

Oysters coated in breadcrumbs and deep-fried. Characterized by a crispy coating and the creamy, rich umami of the oysters inside.

A salad combining fresh chrysanthemum greens and beef. The unique aroma and slight bitterness of the chrysanthemum greens pair well with the savory flavor of the beef, offering a refreshing taste.

Chilled beer poured from the tap. A lager beer with fine foam and a refreshing finish.

Japanese distilled spirit. Made from various ingredients such as sweet potato, barley, and rice, allowing you to enjoy the aroma and flavor of each ingredient. Served on the rocks, with water, or with hot water.

A distilled spirit native to Okinawa. Made from indica rice, it has a rich aroma and deep flavor. It is a high-proof liquor.

Shochu mixed with soda water and flavored with fruit juice or syrup, such as lemon. A refreshing, smooth, and easy-to-drink cocktail.

Non-alcoholic refreshing beverages.

Menu served during lunchtime. Business hours are from 11:30 to 13:15, closed on Wednesdays, Thursdays, Sundays, and public holidays.